Towards comprehensive utilization of winemaking residues: Characterization of grape skins from red grape pomaces of variety Touriga Nacional

Modeling and Optimization of Eucalyptus globulus Bark and Wood Delignification using Response Surface Methodology

“…Prior to measuring the lignin content, the extractive-free material was treated with 1% NaOH for 1 h followed by hot water washing until reaching neutral pH, as described elsewhere (Mendes et al 2013), to remove tannins and other polyphenols. The insoluble (Klason) and soluble lignin content of the extractive-free and tannin-free samples were determined according to TAPPI standard methods T222 om-88 and UM 250 om-83, respectively.…”

“…Wood had a higher content of Klason and soluble lignin than bark, which is corroborated by previous research reports (Miranda et al 2012;Pereira 1988). The 1% NaOH treatment used to remove the tannins prior to the lignin measurement allows a more accurate determination of the lignin content, as explained by Mendes et al (2013). In fact, tannins tend to precipitate during the acidic treatment and be accounted for as Klason lignin.…”

Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

“…Another key component is hexadecanoic acid that may become available after grape crushing due to the contact between must and skins, particularly, in case of 'Lachryma Christi' grapes. Esters of hexadecanoic acids are the major part of cuticular waxes of red grape skins (Mendes et al, 2013), which may be converted into the free acid form during juice processing and thermomaceration.…”

Coverage Exploitation of By‐Products from the Agrofood Industry

“…The lack of other uses is mainly associated with a rather scant fundamental knowledge about the chemical composition and structure of the main components of grape skins. Most studies have dealt with extraction of different classes of compounds such as anthocyanins, hydroxycinnamic acids, flavanols, and flavonol glycosides, and very few with the assessment of basic macromolecular components of grape skins [104,105].…”

“…In addition, this residue has a high content of phenols, mainly polyphenols (Table 8.8), which varies greatly according to the grape cultivar, season, and environmental factors [104]. The potential health benefits of these compounds have been widely reported.…”